I started making cheese last January, using raw Holstein milk, 5 gallons each batch.
Semi-hard and hard cheese is what I like making and have only made the following: Gouda, Edam, Cheddar, Monterey Pepper Jack, and Swiss. I just keep alternating.
Now I'm looking for another type of Semi-hard/hard cheese to make. Any suggestions?
There are hundreds of choices. So many cheeses, so little time. That's a dilemma that many of us go through every week. I'm doing a Gruyere tonight and a Baby Swiss this weekend.
One thing that's missing from your list are the Italian types - Parmesan, Romano, Assiago, etc. Not difficult to make but they really need to age for quite awhile to be good. Havarti (not Italian) is also a good choice because it doesn't have to age very long.
Welcome to the forum. Are you near the coast?
Good morning Philipc and welcome to the forum.
Welcome to the forum. :)
Welcome philipc, I second Sailor, an Italian style cheese, or how about a Swiss of some sort?
Welcome to the forum Philip.
How about Kashkaval for your next cheese. 8)
Welcome Phillip. There are so many cheeses but I think it's best to start with something simple that you are familiar with so you know if it came out correctly.
Welcome Philip!
I vote for Manchego; it's good young and old.
Pam
Welcome, Philipc. I second Pam's suggestion: Manchego. Matter-of-fact, that's what I'll be doing tomorrow morning. Mmm mmm....
-Boofer-
Manchego is a good choice. Colby might be a good one too.
Wow, I didn't expect to get all those great suggestions. I think I'll do Parmesan next. I'm not familiar with Manchego or Kashkaval, but I'll read up on them and maybe give them a try as well. Thanks.